Kimadopitakia (filo triangles with ground beef and herb filling) with tzatziki
Dimitra's Dishes · ♥ 1.3K likes · 31.9K views · 8 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3–4 tbsp olive oil
- salt
Cook the onion over medium heat in 3 to 4 tbsp olive oil with a pinch of salt until soft and golden, 7 to 10 minutes.
- 6 whole scallions
- 1 bunch parsley
- 1 whole serrano pepper
Thinly slice six scallions down to the light green parts; finely chop a small bunch of parsley; finely chop a serrano pepper with its seeds (seed it for less heat).
- 2 cloves garlic cloves
Add two grated garlic cloves and warm a few seconds until fragrant.
- 1⅓ lb ground beef
Add 1 1/3 lb ground beef, break it up and brown it, about 7 to 8 minutes, maybe 10. Season with salt and black pepper.
- salt
- black pepper
- 1 tsp dried thyme or oregano
Add about a teaspoon of dried thyme or oregano, then the scallions, pepper and parsley. Turn the heat off; the herbs are not cooked down.
- 1 lb filo pastry
Cut a pound of thawed filo into three equal portions about four and a half inches each; keep it covered so it does not dry out.
- 6 oz unsalted butter
- ¼ tsp salt
Line a baking tray with parchment or brush it with melted butter (6 oz unsalted butter with 1/4 tsp salt).
Layer two strips of filo, drizzling butter between the sheets and on top, leaving the bottom third unbuttered. Put a heaping tablespoon of filling on the bottom and roll it up into a triangle. Feta, green peas or chopped roasted potatoes can go in the filling.
Brush the tops with the remaining butter. Bake in an oven preheated to 350F about 45 minutes, up to an hour, until golden.
- 1½ cup plain yogurt
Tzatziki: mix 1 1/2 cups yogurt, 1/2 cup sour cream and one grated garlic clove.
- ½ cup sour cream
- 1 cloves garlic clove
- 1 whole English cucumber
- ½ tsp salt
- freshly ground black pepper
Grate an English cucumber on a box grater, salt it with about 1/2 tsp salt in a strainer, and drain about 15 minutes; squeeze out the excess water. Mix into the yogurt with freshly ground black pepper.
variation: To freeze, freeze the pies unbaked until solid, wrap the trays tightly with plastic wrap, and bake from frozen at 350F until golden, about an hour.